Low-carb vanilla pancakes

Ingredients for 1 servings:

• 20 g wheat flour
• 60 g protein powder (whey), vanilla
• 4 egg whites
• 20 ml UHT milk, 0.3% fat or soy milk, almond milk, etc.
• ½ apple, peeled
• 50 g blueberries, frozen or fresh
• 20 g quark
• 5 g cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with apple pieces, quark and blueberries, makes about 8 pieces

Combine the flour and whey protein powder in a bowl and mix with a fork until well blended. Then add the six tablespoons of milk and mix everything together. Next, separate the eggs and beat the egg whites until stiff peaks form. Now combine the flour, protein, and milk mixture with the egg whites. This takes about two to three minutes. Carefully fold everything in. Cut the apple into small pieces and add to the slightly fluffy mixture. Heat a little oil in a pan and add one to three tablespoons of batter to each pancake. Depending on how large you want the pancakes to be, the batter will be enough for up to eight large pancakes. Cook them until golden brown on both sides. Stack the pancakes and top with a quark topping, garnish with the blueberries, and sprinkle with a little cinnamon. Notes: These pancakes are not only low-carb, they’re also really filling. Plus, the combined ingredients add just 532 calories. The challenge with low-carb pancakes lies in making a batter that doesn’t fall apart when pan-fried. And of course, the mini pancakes should still be tasty and fluffy, even if they don’t contain sugar and are 80% flour. Protein powder is usually used for low-carb pancakes.